Studies on the preparation of mixed vegetable juice drinks

By:

MANDEEP Singh

Material type: Text

TextPublication details: Ludhiana P_AU 1990Edition: Food Science and TechnologyDescription: 59,10LSubject(s):

DDC classification:

T 663.63 M29S

Summary: A study was carried out to develop mixed vegetable juice beverage using carrots. tomatoes predominantly and beet root as a source of coloring for improving the colours of the products The maximum recovery of carrot juice was 575 per cent, 838 and 668 per

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 663.63 M29S (Browse shelf(Opens below))	Not for loan		187029
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 663.63 M29S (Browse shelf(Opens below))	Not for loan		187030

A study was carried out to develop mixed vegetable juice beverage using carrots. tomatoes predominantly and beet root as a source of coloring for improving the colours of the products The maximum recovery of carrot juice was 575 per cent, 838 and 668 per

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